method
1. Tie the meat into a neat shape. Put into a flameproof casserole. Peel and chop the onion and carrot. Wash, trim and chop the celery. Add to the meat with the basil leaves, salt, pepper, milk and brandy (if used), cover and marinate in a cool place overnight.
2. The next day, preheat the oven to 325°F (170°C). Stir the tomatoes with juice and tomato puree into the casserole. Cover and cook in oven for 2 hours.
3. Meanwhile, peel the small onions and blanch in boiling water for 5 minutes. Melt butter in a skillet and fry onions till golden. Add to casserole and cook for further 30 minutes.
4. Remove the meat from the casserole and discard the string. Place the meat on a warmed serving dish and keep hot.
5. Puree the cooking liquor in a blender or rub through a sieve, setting aside the button onions. Put puree and onions into saucepan and reheat. Meanwhile, cut the meat into slices. Taste and adjust the seasoning of the sauce and pour around the meat.
